White Chocolate and Vanilla Mini-Cupcakes
Cafe Carol
Cafe Carol
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  • 12 Cute mini
  • 4 tablespoons butter, at room temperature 5 tablespoons granulated sugar 1 egg, beaten 1/2 cup self-rising flour 1/4 teaspoon pure vanilla extract 1 tablespoon millk
  • 2 oz white chocolate, chopped pastel food coloring, optional bright colored Easter candies
  • 350 degrees F. Line a mini-muffin pan with liners. Beat the butter and sugar together in a bowl until pale and fluffy, then beat in the egg, a little at a time. Sift the flour into the mixture and fold in, then stir in the vanilla extract and milk. Spoon the mixture into the muffin cups, then bake for 15 minutes until risen and golden and the tops spring back when gently pressed. Transfer to a wire rack to cool. To decorate, melt the chocolate in a heatproof bowl over a saucepan of simmering water. Let cool slightly, then stir in food coloring if desired. Spoon the white chocolate over the cupcakes, then top each with a candy and serve.



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